Procedures

In a heavy saucepan, whisk together egg yolks, brown sugar, allspice, and clove until well combined. Slowly add in cream and milk, whisking constantly, and set saucepan on medium heat. Cook, stirring frequently, until a thick custard forms on the back of a spoon but a swiped finger leaves a clean line, 5 to 7 minutes.

3

Pour through a strainer into an airtight container and stir in rum, orange zest, and salt incrementally to taste. Cover and chill overnight.

4

The next day, toast pecans and almonds, then transfer to freezer. Strain dried fruit mixture, reserving remaining rum for another use (apple cider cocktails, to start). Chill fruit in freezer.

5

Churn ice cream according to manufacturer's instructions. Transfer to an airtight container capable of holding at least 7 cups, and very quickly stir in fruit and nuts until well combined. Chill in freezer for at least three hours before serving.